In Dinner, Gluten Free, Grain Free, Lunch, Recipes, Salads, Sides, Vegan

Red Cabbage & Apple Salad

Red Cabbage & Apple Salad
Print Recipe
I’ve always loved the combination of red cabbage and apple, with a sweet crisp crunch. This Autumn salad is combined with dates, dill, radish and drenched in a honey mustard dressing. A Delicious way to enjoy fresh cabbage without smothering it in mayonnaise
Servings Prep Time
6-8people 30minutes
Servings Prep Time
6-8people 30minutes
honey mustard dressing
  • 4 tbsp.olive oil, light & mild or rapeseed
  • 3 tbsp.honey or agave nectar
  • 2 tbsp.lemon juice
  • 1 tbsp.white wine vinegar
  • 2 tsp.honey mustard (I recommend using the brand Maille)
  • 200g feta cheese(I recommend Manouri goat's milk cheese)
  1. In a large mixing bowl add the thinly sliced red cabbage, apple, radish, dates, dill, pecans and toss together. Season lightly with herbamare or sea salt, and cracked black pepper.
  2. In a mixing bowl combine the ingredients for the honey mustard dressing - olive or rapeseed oil, honey, white wine vinegar, lemon juice, honey mustard and herbamre or sea salt. Mix together and check for seasonings.
  3. Pour over the salad and mix until combined, (just for reference, you can make this salad in advance, cover and chill and dress the salad 1 hour before serving).
  4. Just before you’re ready to serve garnish with a few sprigs of fresh dill and goats cheese if required.
  5. I do hope that you will give this recipe a go and, if you do, then please don’t forget to share photos of your creations with me – either via email OR on Instagram where you can find me @myrelationshipwithfood and use #myrelationshipwithfood - I would love to see them!
Recipe Notes

LISA’S TIP – I love to add 200g of crumbled feta to this salad as the saltiness of the feta is a great combination with the sweetness of the salad. You can also swap the apple for pear if you prefer. This salad would be great served alongside a fish dish or equally just as delicious with the cheese. You can keep this salad in the fridge 1 day before serving undressed, keeping the dressing separate. Once the salad is made it keeps in the fridge for 2 days.

If you’re enjoying my recipes why don’t you get a copy of my cookbook for your kitchen!
Purchase a copy here
I’d love to see how your cooking turns out so make sure to use the #myrelationshipwithfood and tag @myrelationshipwithfood when posting your pictures or email
Share Tweet Pin It +1

You may also like

My Favourite Coleslaw

Posted on June 4, 2020

Cucumber & Wakame Salad

Posted on July 12, 2020

Previous PostOur Miscarriage Story
Next PostSpinach and Feta Frittata